Queso Fundido

India is by far the pickiest eater in our family, so with her on her 8th grade field trip down to Washington, D.C. this week, I decided this would be a good time to make this queso fundido as it was something everyone (but India) would enjoy.

The original recipe called for 1 jalapeño, but I’ve really been enjoying the flavor of poblano peppers lately, so I used half of a jalapeño and half of a poblano, If you like things really spicy, you can use 2 peppers. If you or your friends are more, ahem, delicate, then stick with one chile and remove the seeds and ribs. I also added a bit more chorizo, as I was making it a meal and not an appetizer, and I used black refried beans that I found at Whole Foods and also added a can of whole black beans as well.

QUESO FUNDIDO

Makes 12 servings (appetizer)

Active time: 35 minutes, Total Time: 45 minutes

No offense to salsa, but come on, who doesn’t love a gooey, cheesy bean dip, bubbling hot like lava from the oven?

Cook chorizo in 1 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until golden and pieces start to crisp, 2 to 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels.

Bake in the oven about 10 minutes, until cheese is melted and just starting to brown.

Serve with tortilla chips.

COOKS’ NOTES:

The bean mixture, before the cheese is added, can be made 1 day ahead and chilled, covered. Reheat it on top of the stove over medium-low heat, adding additional water if necessary, then stir in half the cheese and continue with the recipe.